Feb 25 Creamy Sausage Pasta Skillet

Growing up, one of my favorite dinners was sausage pasta with vodka sauce. That creamy sauce mixed with the spicy sausage was simply the best. Now that we have a dairy allergy in the house, I wanted to find a way to pass this love to my girls. Plus I wanted to enjoy this goodness while keeping it Whole30. I have found that eating Whole30/Paleo for dinners most nights helps us all feel good. Packing in those veggies is always important too so I loaded up on those. My whole family enjoyed this and I hope yours will too.

Creamy Sausage Pasta Skillet

1 Tablespoon oil

8 oz cremini mushrooms, thick slices

1 cup (medium) onion, diced

1 cup (2 small) bell peppers, diced

4 sausages, casings removed (2 hot and 2 sweet is what I used), use plant based crumbles for vegan

1 can (15 oz) tomato sauce

1 can almond milk or coconut milk

3 Tablespoons tapioca flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon ground all spice

2 Tablespoons nutritional yeast

1 large bunch kale, stems removed and roughly chopped

1 package spiralized veggies or pasta

- In a large skillet, heat the oil on medium-high heat, add the sliced mushrooms and saute until browned. Add the onions and season with a sprinkle of salt and pepper. Once the onions are transluscent and browned, add the peppers and the sausages.

- Break up the sausage and saute until cooked through and crumbled, lower the heat to medium-low. Add the can of tomato sauce and stir. Fill the can with milk and reserve a little at the bottom, whisk in the tapioca flour and then pour into the skillet. Stir until it has thickened.

- Add the spices, herbs, and nutritional yeast, stir to combine. Drop in the chopped kale and fold it in to wilt.

- Add in the noodles of choice and stir. Ready to serve!

So simple and I love that it is all in one skillet! I like using spiralized vegetables because you can cook them right in the sauce, I like butternut squash but other ideas are carrots, zucchini, sweet potato, or parsnip!